1. Prep & Marinate the Pork
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In a large bowl, combine the pork cubes with oil, lime juice (if using), salt and pepper, and your jerk seasoning (or homemade rub). Add minced garlic or soy sauce if using.
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Toss well to coat evenly. Cover and refrigerate for at least 1 hour, ideally 2–4 hours or overnight — the longer you marinate, the deeper the flavors.
2. Make the Mango Salsa
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While the pork marinates, prepare the salsa: In a medium bowl, combine diced mangoes, red onion, jalapeño (or hot pepper), chopped cilantro, lime juice, olive oil, salt, and pepper.
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Toss gently to combine, taste and adjust seasoning (a pinch more salt or a splash more lime if needed).
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Cover and chill in fridge until ready to serve (helps meld the flavors). Ellie Krieger+1
3. Skewer the Pork
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About 15 minutes before grilling, remove the pork from fridge to let it come closer to room temperature (this helps cooking evenly).
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Thread the marinated pork cubes onto the skewers. If using wooden skewers — make sure they were soaked in water for 20–30 min prior (to avoid burning).
4. Grill the Skewers
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Preheat your grill (or grill pan) to medium-high heat.
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Lightly oil the grill grates. Place the skewers on the grill.
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Grill about 5–6 minutes per side (total 10–12 minutes), turning once. Cook until exterior is nicely charred and pork is cooked through (internal temp ~145 °F / 63 °C, then resting).
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Once cooked, remove skewers and allow to rest for a few minutes.
5. Serve & Enjoy
Serve the hot jerk pork skewers with generous spoonfuls of fresh mango salsa on top (or on the side). Add lime wedges for extra citrus zing. Great with rice, flatbread, or a fresh green salad.
Tips for Best Results
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Use pork shoulder or loin — shoulder yields juicier, more flavorful bites thanks to marbling; loin is leaner and cooks slightly faster.
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Don’t skip marinating — letting the pork sit in spices for hours ensures depth and flavor infusion.
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Balance the heat — adjust jerk seasoning (or jalapeño in salsa) to suit how spicy you like it.
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Fresh mango matters — choose ripe but firm mangoes so salsa holds shape; overly soft mango becomes mushy.
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Serve warm while pork is hot and salsa is chilled — the contrast makes each bite more exciting.
Variations & Substitutions
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Spicy or hotter version: Use Scotch bonnet peppers or add a pinch of cayenne to marinade.
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Vegetarian twist: Replace pork with firm tofu, tempeh, or portobello mushrooms — marinate the same way and grill or bake.
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Citrus-herb mango salsa: Add diced pineapple, chopped bell pepper, or a splash of orange juice for more tropical flavor.
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Smoky flavor boost: Char-grill the pork over wood chips or charcoal for a more authentic smoky jerk flavor.
What to Serve With Jamaican Jerk Pork Skewers with Mango Salsa
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Coconut rice or fragrant jasmine rice
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Warm flatbreads or corn tortillas
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Fresh green salad or shredded cabbage slaw
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Grilled vegetables (peppers, zucchini, onions)
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Lime wedges and extra salsa for topping
Why This Dish Works
The heritage of Jerk cooking from Jamaica emphasizes bold spices — particularly allspice, thyme, chili peppers, garlic, and heat — creating meats that are spicy, aromatic, and deeply flavorful. Wikipédia+1
Pairing this spicy, smoky pork with a sweet‑bright mango salsa adds balance: the cool fruity sweetness cuts through the heat, refreshing your palate and turning each bite into a harmonious dance of flavors. This contrast — spicy pork + fresh fruit salsa — is what makes dishes like this irresistible and deeply satisfying.
